Moroccan Chicken

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. In a small bowl, combine the 1½ tbsp Ras El Hanout, 1½ tsp ground cinnamon, 1 tsp sweet paprika, 1 tsp ground ginger and ½ to 1 tsp black pepper to make the rub.
2. Pat the 3½ lb chicken pieces dry and season lightly with kosher salt on both sides. Rub the chicken all over with the spice rub, putting some under the skin if you kept it on.
3. Set the chicken aside at room temperature for 40 to 45 minutes. (Alternatively, cover and refrigerate for 2 hours or overnight; if so, take it out and let it rest at room temperature for a few minutes before cooking.)
4. In a 12-inch deep ceramic pan or braiser, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken, skin side down if kept, and brown for 5 minutes.
5. Turn the chicken and brown the other side for about 3 more minutes.
6. Lower the heat to medium-low and add the 1 medium yellow onion, 4 garlic cloves and 1 oz chopped fresh cilantro. Cover and cook for 3 minutes.
7. Add the 1 thinly sliced lemon, ¾ cup pitted green olives, ¼ cup raisins and ¼ cup chopped dry apricots.
8. In a small bowl, mix the 3 tbsp tomato paste and 1½ cups low-sodium chicken broth, then pour over the chicken as it cooks.
9. Bring to a simmer for 5 minutes, then keep the heat on medium-low, cover and cook for 30 to 45 minutes, until the chicken is tender and registers 165°F (74°C) or higher inside.
10. Garnish with more fresh cilantro and toasted slivered almonds if you like, and serve over plain couscous.

Summarized from The Mediterranean Dish's video. Watch it for the details.